B44 Whiteout is perfect for Belgian Wit style beers, producing an excellent balance of spicy phenolic character and esters. Beside the necessary aromatics, Whiteout produces an impressive amount of acidity making it quintessential for wits as well as other light colored Belgian ales. Whiteout has shown to be flocculent during fermentation, then become non-flocculent towards the end, leading to a possible slow down of normal fermentation.

Temp: 62-72°F, 17-22°C

Flocculation: Med-low

Attenuation: 72-76%

Cell Count: 200 Billion

White Labs Equivalent: Belgian Wit Ale – WLP400

Wyeast Equivalent: Belgian Wit – WY3944

Usage Instructions:

​Store refrigerated until ready to pitch

Shake and kneed pouch to homogenize slurry

Sanitize the sealed pouch

Open and pitch entire contents into well-aerated wort

Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.